竹叶黄酮的提取、生理机制与应用研究进展

Advancements in the extraction,physiological mechanisms and applications of flavonoids from bamboo leaves:A comprehensive review

竹叶作为药食同源的天然物质,含有多种有益成分,如黄酮类化合物、多糖、特殊的氨基酸和微量元素等。其富含的黄酮类化合物因具有抗氧化、抑菌、抑制黑色素以及保护心脑血管等多种功效而引起科研人员的广泛关注。本文概括了近年来国内外竹叶黄酮的组成、安全性及其提取分离纯化工艺;从生物活性的角度出发,重点探讨竹叶黄酮在抗氧化、抑菌、抑制黑色素以及保护心脑血管疾病等方面的研究,并阐述其生理机制;总结了竹叶黄酮在食品、医疗保健、日化品和养殖等领域的应用研究,并探讨了目前产业化应用存在的问题,旨在推动该领域深入研究和产业化应用,并为进一步深入探索天然药物和相关开发提供理论依据。

Bamboo leaves,as natural substances with both medicinal and dietary properties,contain various beneficial components,including flavonoids,polysaccharides,amino acids,and trace elements.Bamboo leaf flavonoids attracted widespread attention from researchers due to their multiple effects,such as antioxidant,antibacterial,melanin inhibition,and cardiovascular protection.This paper summarized the composition,safety,extraction,and purification processes of bamboo leaf flavonoids in recent years,both domestically and internationally.The study explored the research on bamboo leaf flavonoids in terms of antioxidation,antibacterial properties,melanin inhibition,protection against cardiovascular,and cerebrovascular diseases from the perspective of biological activity.The physiological mechanisms of these effects were elucidated.Besides,the paper summarized the applications of bamboo leaf flavonoids across various fields,including food,healthcare,daily chemical products,and aquaculture,while also discussing the current challenges in industrial applications,this paper aimed to promote in-depth research and industrial applications,providing a theoretical foundation for further exploration of natural medicines and related developments.